One of the things I hope to do from time to time on this blog is to share with you revisions I make to recipes when I attempt them again. Every time I recreate an old recipe, my hope is that I can find a way to make it better than ever. I originally posted a recipe for wheat and gluten-free raspberry gems in December 2010. The version I’m offering today contains walnuts rather than almonds and sunflower seeds, and additionally, I’ve slightly increased the amount of flour, vanilla and cinnamon, and adjusted the baking time and temperature. I first posted a recipe for wheat and gluten-free coconut-peanut macaroons in March of 2011, but last week I made these cookies again, with some revisions. I’m convinced that the gluten-free versions of both these cookies taste as good, if not better, than the more conventional one. After the jump, you’ll find my updated recipes for both these cookies. Let me know how you like them.

I’d always assumed that trail mix was a creation of the back-to-nature hippie movement in the 1960’s. Apparently though, it goes back a little bit further than that, as Jack Kerouac mentions it in his classic 1958 novel, The Dharma Bums. Whatever its origin, trail mix gets its name because it’s a light weight, easy to store, nutritious food to take along while hiking or camping. And wouldn’t it be even easier to eat if it came in cookie form? Now, it does. Seeds, nuts, dried fruit, cereal–everything you want in a trail mix can be packed into a cookie. I’ve also come up with a version which replaces rolled oats and wheat flour with quinoa flakes and brown rice flour, making it gluten free. Friends who came around for tea gave the gluten free version a hearty thumbs up–in fact it they wouldn’t have noticed the difference if I hadn’t told them. Both regular and gluten free recipes are after the jump…

It used to be that nearly all cookie recipes called for wheat flour as the ingredient which kind of held everything together. While that’s often still the case, now we have not only a variety of flours such as millet, corn, soy, rice and quinoa to choose from, but also a growing number of people sensitive to wheat and gluten. So, in the last year or two I’ve been experimenting with wheat and gluten-free baking. I’m learning how to substitute other flours and still achieve a slightly different, but still excellent result. As I experiment, I’m sharing these recipes with you if they turn out reasonably well (total disasters I will keep to myself!). I’m learning as I go, so consider these recipes provisional, and check back for updates when I find ways to improve them. Today’s cookie, a coconut chocolate chip, won’t win any beauty contests, but I think it tastes pretty darn good, though serious chocolate lovers may want to add more chips. So, consider this recipe provisional too–I hope to return to it and make it better as my knowledge of gluten-free baking develops (click here for more of my wheat and gluten free recipes). Full recipe after the jump… Continue reading →

On the theory that you can never have too many cookie recipes, here’s another, which happens to be wheat and gluten free. I was inspired to make these cookies by a menu I put together with a Latin American theme. The cultivation of peanuts, you might be surprised to learn, began seven or eight thousand years ago in Paraguay or Bolivia, and when the Spanish arrived in Mexico in the 1500’s, they found them for sale in the marketplaces of what is now Mexico City. Moist in the middle, slightly crunchy on the outside, if you love the taste of peanuts combined with coconut, I think you’ll like this cookie (my recipe for coconut macaroons is here). See my peanut macaroon recipe after the jump… Continue reading →

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